Menu, week of Sep 29

Monday

• grain-free apple-cranberry smash; raw milk
• Trader Joe’s hot dogs; lacto-fermented pickles; watermelon or grapes
• slow-cooked chicken with carrots and white rice in bone broth

Tuesday

• leftover apple smash; milk
• skirt steak; butternut squash
• eggs for me, kids gone

Wednesday

• carrot zucchini cupcakes; milk
• leftover chicken, rice & veggies
• sandwiches; apples; pickles

Thursday

• leftover carrot zucchini cupcakes; milk
• waffles; bacon; fruit
• burgers; oven-roasted okra and fries – son cooks!

Friday

• leftover waffles; milk
• chicken livers; brown rice in bone broth; pickles
• burgers; eggplant gratin or eggplant involtini

Saturday

• leftover waffles
• leftover skirt steak; butternut squash
• Creole Okra Gumbo

Sunday

• leftover waffles
• leftover gumbo
• something with zucchini

Read Full Post »

Review: GAPS Pound Cake (Paleo, Gluten Free, Grain Free)

I was looking for a breakfast cake recipe to try with the last of the peaches from our tree and found this pound cake recipe.  I decided to double the recipe and then I accidentally quadrupled the honey rather than simply doubling it – oops! – and my kids thought it was delicious.  Of course.  :)  Since I had added extra honey I thought I’d add a little coconut flour to give the cake more body.  So here’s what I did:

• 1/2 cup butter
• 1/2 cup coconut oil
• 1 cup honey (next time I will use no more than 3/4 cup)
• 8 eggs
• 1 tsp vanilla extract
• 1 tsp sea salt
• 2 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda

I melted the butter and coconut oil together and added to the other liquid ingredients, then added the dry ingredients and poured into a greased 9″ x 7″ baking pan.  I baked at 350 degrees Fahrenheit but the top browned VERY quickly at that temp (next time I won’t go higher than 325 degrees).  The result was a nice dense cake that would be great with strawberries and whipped cream (or whipped coconut cream).  I think you could easily use all coconut oil if you need to stay dairy-free.  Also, halving this recipe and baking in a loaf pan would work very well.

Read Full Post »

Menu, week of Sep 15

Monday

• leftover sausage, egg, & cheese muffins; watermelon; milk
• leftover zucchini lasagna
• slow-cooked chicken; carrots; rice

Tuesday

• leftover sausage, egg, & cheese muffins; watermelon; milk
• leftover chicken etc
• kids make sandwiches – me: leftover something

Wednesday

• leftover sausage, egg, & cheese muffins; milk
• burgers; lacto-fermented pickles etc
• sandwiches; apples from Farmer’s Market

Thursday

• ? banana zucchini muffins of some sort?; milk
• lunch out – it’s my birthday!

Friday

• leftover muffins?

Saturday

Sunday

Read Full Post »

Menu, week of Sep 8

Monday

• leftover blueberry muffins; Ford bacon!!; milk
• leftover taco stuff
• slow-cooked chicken; carrots; potatoes

Tuesday

• leftover waffles with bananas; milk
• leftover meatloaf & potatoes; peas
• kids make sandwiches – me: leftover curried butternut soup

Wednesday

• leftover blueberry muffins; eggs; milk
• burgers etc
• sandwiches; pickles; apples from Farmer’s Market

Thursday

• sausage, egg, & cheese muffins; milk
• leftover chicken breast with pattypan squash; avocado
• sushi – mango, smoked salmon, avocado

Friday

• leftover sausage, egg, & cheese muffins
• leftover sushi
• zucchini lasagna

Read Full Post »